Toast the hazelnuts and almonds on a dry pan until golden and fragrant (toast them separately, as hazelnuts need to be toasted a little longer). Take off the pan immediately. Wrap the hazelnuts into a clean kitchen cloth and rub to remove as much skin as possible (you can also buy already roasted, skinless and ground nuts).

Heat a tablespoon of olive oil in a pan and pan-fry the bread on both sides until golden.

Add all the ingredients for the sauce (except the olive oil) into a big bowl. Puree with a hand (immersion) blender until smooth (it can be a little chunky, as you like). You can also puree it in a food processor or in a blender.

Whisk in olive oil by hand until combined. Season to taste with salt and pepper.

Cut the bell paprika in half and remove the seeds. Cut the tomatoes in half. Season with salt and pepper and toss with 1-2 tablespoons of olive oil. Place the vegetables skin-side down on a baking tray. Bake at 425°F/220°C/Gas Mark 7 for about 20-30 minutes or until soft and browned at the edges. Take out of the oven. When cool enough to handle, peel the vegetables (bell paprikas don't have to be peeled thoroughly).

Pour 1 tablespoon of olive oil over the bread slices on both sides. Place the bread and hazelnuts on the same baking tray. Bake for about 5-7 minutes. The bread slices should be golden and the hazelnuts dark brown (they should be almost burned - it will be easier to peel them). Wrap the hazelnuts into a clean kitchen towel and rub to remove as much skin as possible.

Spread the flaked almonds on the tray in an even layer. Bake for 1-2 minutes until golden. Keep an eye on the almonds all the time and don't walk away. They can burn in any second. Take them off the tray immediately.

Add all the ingredients for the sauce (except the olive oil) into a big bowl. Puree with a hand (immersion) blender until smooth (it can be a little chunky, as you like). You can also puree it in a food processor or in a blender.

Whisk in olive oil by hand until combined. Season to taste with salt and pepper.